People Have Been Eating Flowers For Centuries

Believe it not, people have been eating flowers for centuries. The broccoli and cauliflower that we eat are actually clusters of flowers. Artichokes are also flower heads. Even some blossoms that look more like regular flowers-pansies and roses, for instance-have a long edible history.

Flowers can taste sweet, minty, or bitter. They give a special flavor-or even a pretty look-to many foods. But it is very important to know which flowers (or parts of flowers) can be eaten, because lots of plants are poisonous. Even if you know it isn't poisonous, it's better not to eat blooms that you find growing outside because you don't know if they've been treated with chemicals (pesticides) to control insects. Safe, edible flowers can be found in food stores. Or you can grow your own from seeds that come in specially labeled packets that tell you the flowers will be okay to eat.

After falling out of favor for many years, cooking and garnishing with flowers is back in vogue once again. Flower cookery has been traced back to Roman times, and to the Chinese, Middle Eastern, and Indian cultures. Edible flowers were especially popularin the Victorian era during Queen Victoria's reign.

Today, many restaurant chefs and innovative home cooks garnish their entrees with flower blossoms for a touch of elegance. The secret to success when using edible flowers is to keep the dish simple, do not add to many other flavors that will over power the delicate taste of the flower. Today this nearly lost art is enjoying a revival.

The culinary use of flowers dates back thousands of years to the Chinese, Greek and Romans. Many cultures use flowers in their traditional cooking–think of squash blossoms in Italian food and rose petals in Indian food. Adding flowers to your food can be a nice way to add color, flavor, and a little whimsy. Some are spicy, and some herbacious, while others are floral and fragrant. The range is pretty surprising.

It’s not uncommon to see flower petals used in salads, teas, and as garnish for desserts, but they inspire creative uses as well–roll spicy ones (like chive blossoms) into handmade pasta dough, incorporate floral ones into homemade ice cream, pickle flower buds (like nasturtium) to make ersatz capers, use them to make a floral simple syrup for use in lemonade or cocktails. (See a recipe for Dandelion Syrup here.) I once stuffed gladiolus following a recipe for stuffed squash blossoms–a little out-there, I know, but they were great. So many possibilities…

Chrysanthemums are an edible flower that can be used in different ways.

Chrysanthemum petals range in color from white to red -- and their taste changes from a mild broccoli to a spicy, peppery taste.

• Petals can be used as a garnish in salads. However, it is important that you blanch them before you add them to your salads.

• The leaves of chrysanthemums can be used to add zip to your vinegar.

• The leaves and stems of the Crown Daisy can be used to season salads or they can be added to stir-fries.